Description
This Easy Fresh Carrot Soup is a vibrant and luscious blend of carrots, potato, onion, and tomato simmered to perfection in low sodium chicken stock. Creamy yet light, it offers a comforting, nutritious bowl that can be served hot or chilled for a refreshing option. Perfect for a quick weeknight dinner or an elegant starter, this versatile soup delivers restaurant-quality flavor with simple ingredients and minimal effort.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, medium dice
- 4 large carrots, peeled and diced
- 1 medium Yukon Gold or yellow potato, peeled and diced
- 1 medium tomato, chopped
- 4 cups low sodium chicken stock (or vegetable broth)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Chopped parsley
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
- Add Carrots, Potato, and Tomato: Stir in the diced carrots, potato, and chopped tomato, cooking for an additional 3-4 minutes to slightly soften the vegetables.
- Pour in Stock and Season: Add the low sodium chicken stock, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20 minutes or until the carrots and potatoes are tender.
- Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree, then return to the pot.
- Adjust Consistency and Heat: If the soup is too thick, add a little water or additional stock to reach desired consistency. Warm through on low heat if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot or chilled according to preference.
Notes
- This soup can be made using chicken stock for a richer flavor or vegetable broth to keep it vegetarian-friendly.
- It can be served warm as a comforting bowl or chilled as a refreshing summer soup.
- For a pressure cooker or Instant Pot option, sauté vegetables using the sauté function, add stock and seasonings, then cook on high pressure for 10 minutes before blending.
- Add a dollop of yogurt or a splash of cream for extra creaminess if desired.
- Garnish with fresh herbs like parsley or chives to add brightness and color.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 120
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
